Saratoga Spring Water Blog

The season has come for picnic, barbecues and spring get-togethers! Every good soiree has a few different alcoholic drink options, but why not keep the non-drinkers in mind when planning what to serve? We have put together some of our favorite mocktail recipes for you!

Berry Spritzer

Ingredients:

A handful of organic berries

Fresh, organic mint leaves (no more than two sprigs)

Juice of 1 organic lime

2 tablespoons of agave, honey, or other sweetener (optional)

Club soda

Ice

Directions:

1. Muddle or purée the berries with the juice of one lime, the mint, and the optional sweetener.

2. Fill your glass with ice. Spoon your berry mixture over it. Then top it with club soda. Depending on how fruity you enjoy your drinks, you can reserve this for one mocktail or divide it between two.

3. Mix the spritzer using a cocktail shaker.

4. Serve with berry, lime, or mint garnishes.

Virgin Pina Colada

Ingredients:

2 frozen organic ripe bananas

1 cup fresh pineapple chunks (frozen will work if you cannot find fresh)

1 cup no sugar added organic pineapple juice

1/2 can organic coconut milk (full fat or light) – frozen into cubes

Coconut flakes for garnish

Fresh pineapple wedges for garnish

Directions:

Add all of the ingredients except the coconut flakes and pineapple wedges to your blender. Blend until smooth and creamy. Pour into 4 glasses, serve each topped with coconut flakes and garnish with a fresh pineapple wedge.

Watermelon Strawberry Cooler

Ingredients:

4 cups cubed watermelon

1 cup hulled strawberries

1/2 peeled lime (or juice from 1/2 lime)

2 teaspoons chia seeds

6 mint leaves, plus more for garnish

Ice (optional)

Directions:

1. Blend the watermelon, strawberries, and lime until smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids.

2. Mix the chia seeds into the juice and refrigerate for about 15 minutes to let the chia seeds swell.

3. Muddle 3 mint leaves in the bottom of each glass. Fill glasses with ice (optional). Stir the juice to break up the chia seeds, pour into glasses, and serve.

Lavender Lemonade

Ingredients:

6 cups water, divided

1/2 cup sugar

1/4 cup honey

3 Tbsp dried lavender

2 cups lemon juice

Lemon slices and lavender petals for garnish

Blue or purple food coloring (optional)

Directions:

1. Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved. Turn off of the heat and stir in agave nectar and lavender.

2. Allow mixture to steep for 2 hours (less if you want less of a lavender taste). Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture!

Since Christmas is just around the corner, we have compiled a list of some of our favorite Holiday inspired cocktails, and even one mocktail for the kids or those who prefer not to drink. Make these for your friends and family when they come over for the holiday festivities. They are sure to please!

1. Make the Buttered Rum Batter: In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in ice cream and cinnamon, then spoon into a large mason jar or Tupperware container. Store in freezer until mostly hardened, about 2 hours (or store there until you’re ready to serve drinks).

2. Make the Drinks: In a large saucepan, heat cider until boiling, stirring occasionally. Remove from heat and pour into a pitcher or easy-to-serve container.

3. Place about 2 tbsp of the buttered rum batter into each mug. Fill about 1/3 of the way up with rum, then top with hot apple cider. Stir and serve.

1. Combine milk, cinnamon, nutmeg, and vanilla in a small saucepan over low heat. Slowly bring mixture to a low boil.
2. Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
3. Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil.
4. Remove from heat and stir in heavy cream and, if using, booze.
5. Refrigerate until chilled.
6. When ready to serve, garnish with whipped cream and cinnamon.

1. Make the citrus sugar by combining the sugar, zests, ginger and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for 4 hours or up to a a few days in an airtight container.
2. Peel the skins off of the fruit and juice.
3. Make the punch by adding the sugar to the bottom of the punch bowl. Pour in the juice and stir to start to dissolve the sugar. Pour in the alcohol.
4. Garnish with frozen cranberries and fruit slices.

1. In large pitcher, combine limeade and water until well blended. Stir in tequila, pomegranate juice, and triple sec.
2. Cut each lime crosswise into 1/4-inch-thick wheels; cut a slit in each wheel, from center to edge. To serve, place ice cubes and a few pomegranate seeds in each glass; place a lime wheel on rim.

Do you know the secret to making the best sangria? It’s all about planning ahead and of course the wine. You’re going to want to let your sangria rest in the refrigerator for a few hours or even overnight. This helps all the flavors come together nicely. The wine you select doesn’t have to be expensive, but it should be a wine that you enjoy drinking. For red sangria, try using a Malbec, Merlot or a Rioja from Spain. For white sangria, avoid using heavy oak-aged white wine. Instead, stick to lighter wines like Pinot Grigio, Riesling or Chardonnay.